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In a small mixing bowl, stir together the brown sugar, flour and cinnamon. Using a fork, stir in the butter until the mixture is crumbly. Set aside until ready to use.
Preheat oven to 350F. Lightly butter a 9x9 square baking dish.
In a large mixing bowl, beat the butter and sugar together until combined. Beat in the eggs, one at a time, then stir in the sour cream, lemon zest, lemon juice and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the wet ingredients, and stir together until just barely combined.
Spread the batter into the prepared baking pan. Sprinkle the chopped rhubarb onto the batter in an even layer, then top with the crumb topping.
Bake in preheated oven for 65 - 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place the pan on a wire rack to cool off completely before cutting into squares and serving.